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Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust

A savory cheesecake featuring a crunchy pistachio, feta, and Parmesan crust with creamy layers of mushroom and rich cheese, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1/2 cup pistachios, finely chopped Consider using unsalted for more flavor control
  • 1/4 cup feta cheese, crumbled Look for a good quality feta—it makes a difference
  • 1/4 cup Parmesan cheese, grated Use fresh for optimal flavor
  • 1/2 cup breadcrumbs Panko for added crunch
  • 2 tbsp butter, melted Make sure it’s at room temperature for easy mixing
For the filling
  • 2 cups mushrooms, finely chopped A mix of shiitake and button mushrooms is recommended for depth
  • 1 tbsp olive oil Extra virgin for richness
  • 2 cloves garlic, minced Fresh gives the best flavor
  • 16 oz cream cheese, softened Let it sit out for an hour before making this recipe
  • 1/2 cup sour cream Adds creaminess
  • 2 large eggs At room temperature helps with mixing
  • 1/4 cup Parmesan cheese, grated For depth in flavor
  • Salt and pepper to taste Don’t be shy—seasoning is key!
  • Fresh thyme for garnish Optional but beautiful

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the finely chopped pistachios, crumbled feta cheese, Parmesan cheese, breadcrumbs, and melted butter until well blended.
  3. Press the crust mixture into the bottom of a springform pan to form an even layer. Bake for 10 minutes until golden and fragrant, then set aside to cool slightly.
Making the Filling
  1. In a skillet, heat the olive oil over medium heat. Add the finely chopped mushrooms and garlic, and sauté until the mushrooms release their moisture and become soft, around 5 to 7 minutes.
  2. Remove the mushroom mixture from heat and let cool slightly.
  3. In a separate mixing bowl, beat the softened cream cheese, sour cream, eggs, and grated Parmesan until smooth and creamy.
  4. Stir in the cooled mushroom mixture, seasoning with salt and pepper to taste.
  5. Pour the cheese filling over the baked crust, smoothing out the top.
Baking
  1. Bake for 35-40 minutes, until the cheesecake is set in the center and slightly golden on top.
  2. Let the cheesecake cool in the pan for about 10 minutes, then run a knife around the edges before removing the springform pan.
  3. Garnish with fresh thyme and a sprinkle of chopped pistachios.

Notes

This cheesecake keeps well in the fridge, and the flavors deepen as it sits, making leftovers even more delightful. You can also freeze slices for up to 3 months.